What you need:

  • four 250 g (8 oz) whole fish, such as mackerel, trout, grey mullet
    or blue fish, cleaned
  • 4 dill springs
  • 4 lime slices
  • 60 ml (2 fl oz/1/4 cup) vegetable oil
  • 4 spring onion, sliced
  • 1 cm (1/2 in) piece fresh root ginger, grated
  • 1 clove garlic, crushed
  • 1 teaspoon mustard seeds
  • ¼ teaspoon cayenne pepper
  • 3 teaspoons tamarind paste
  • 6 teaspoons tomato puree (paste)
  • Dill sprigs and lime slices, to garnish

What you do:

  • Wash fish and pat dry with absorbent kitchen paper.  Slash 2 or
    3 times on each side, tuck a sprig of dill and a lime slice Inside
    each fish, then set aside.  Heat 2 tablespoons of oil in a small
    pan. Add onions and cook, stirring, for 2-3 minutes, until
    softened.  Add ginger, garlic and mustard seeds and fry for 1
    minute more, until mustard seeds start to pop.

  • Stir in cayenne pepper, tamarind paste, tomato puree (paste)
    and 90 ml (2 fl oz/1/3 cup) water.  Bring to the boil and simmer,
    uncovered, for about 5 minutes, until thickened slightly.
    Meanwhile, heat grill.  Place fish on grill rack, brush with
    remaining oil and cook for about 5 minutes on each side, basting
    occasionally with oil, until flesh flakes easily.  Serve hot with the
    sauce, garnished with dill and lime slices.

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